Monday, September 10, 2012

Serikaya Sarawak Cake

This is another interesting cake I discovered through Malaysian Food Fest Sarawak Month. It is also known as Kek Belcan as it really resembles a piece of belacan! Don't you think so?? ^.^ As I'm not able to obtain the browning essence which suppose to make the cake really really dark brown, therefore I replaced with other alternative. Guess what I've added??.....dark molasses sugar and kicap manis (thick dark soy sauce)! >.<" What a wierd combination and was hoping the cake turn out decent hehehe...

I checked out the cake after 1 hour of steaming and am very pleased with the color! is really really dark hahaha...So I continue the steaming time for another 2.5 hours, this is suppose to extend the shelf life of the cake without the need of chilling it and I suppose it does affects the texture, as the cake turned out very moist! Besides, moist & smooth, be-warned that the cake is extremely sweet & rich though I reduced the sugar & butter amount! :)






the main ingredients - condensed milk, horlick, molasses & kaya




It really does look like a piece of Belacan!! of course it does not TASTE like belacan hehehe...


Recipe adpated (with modifications) from Lily's Wai Sek Hong blog
Ingredient (7" square pan)
  • 200gm butter
  • 50gm molasses**
  • 4 eggs
  • 1 tsp vanilla essence
  • 2 tsp kicap manis
  • 120ml condense milk
  • 1/3 cup serikaya
  • 1/4 cup horlick
  • 125gm flour
  • 1 tsp baking powder
** Original recipe uses 50gm castor sugar, I replaced with molasses which caused the cake to be slightly on the 'wet' side, so I think the molasses can be further reduced to 30gm or so)


Method
  • Beat butter until fluffy. Beat in molasses sugar until well combined.
  • Beat in eggs, one at a time.
  • Beat in vanilla essence and kicap manis
  • Beat in condensed milk and kaya until well blended.
  • Stir in horlicks.
  • Sift in flour and baking powder and fold till smooth batter formed.
  • Pour batter into a lined 7" square pan and steam over high heat for 30mins. Reduce heat to medium and steam for up to 4 hours (I steamed it for 3.5 hours). Replenish the steamer with hot water when necessary.
  • Cool completely before slicing and serve.

I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts(remember to link to MFF and the host)

5 comments:

Phong Hong said...

Hah! Hah! Kek belacan! From the ingredients I can tell that it is super delicious. Looks like your turned out really well.

WendyinKK @ Table for 2..... or more said...

3.5 hrs steaming! salute u la, I dun think i'll attempt it ever due to the time and gas $

Peng said...

Phoon Hong...at least is edible >.<

Wendy...sok sok already ;p

Peng said...

Phoon Hong...at least is edible >.<

Wendy...sok sok already ;p

lena said...

you know peng, when i first heard about the belachan cake, i was joking with wendy thinking it contains belachan! haha! But now looking at the recipe, i think it's a very sweeet cake and looks really like belachan!

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